Pickling these red veggies is a quick and easy process, and they’ll last up to one month in the fridge.


Source: http://clv.h-cdn.co/assets/16/29/pickled-rhubarb.jpg

PREP TIME:  10 MINS
COOK TIME:  7 MINS
TOTAL TIME:  17 MINS
YIELDS: 2 (8 OZ) OR 4 (4 OZ) JARS

Ingredients

  • 1 lb rhubarb stalks, trimmed to fit 2 8-ounce or 4 4-ounce resealable jars
  • 1½ cups water
  • ¾ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 tablespoon salt

 

Directions

1) Tightly arrange rhubarb upright in resealable jars. In medium saucepan, bring water, vinegar, sugar and salt to boil. Cook 1 to 2 minutes, stirring until sugar and salt is dissolved.

2) Pour water-vinegar mixture over rhubarb in jars, leaving about ½-inch headspace at top of each jar (there may be leftover water-vinegar mixture). Seal jars. Chill 48 hours in refrigerator. Store in fridge up to 1 month.

Bon Appetit